1/2 gallon cookies and cream ice cream (softened)
1 pkg. chocolate cake mix without pudding
3 lg. eggs
1 1/3 c. water
1/2 c. vegetable oil
1 (8 oz.) Cool Whip, thawed

Spread ice cream evenly into 2 (9 inch) round cake pans lined with plastic wrap. Put in freezer for about 1 hour. Remove from pans and return to freezer.

Combine cake mix and next 3 ingredients. Beat at low speed 2 minutes and medium speed about 2 minutes. Pour batter into 3 (9 inch) greased round pans. Bake at 350 degrees for 20-23 minutes. Cool 10 minutes.

Remove from pans and cool completely. Remove plastic wrap from ice cream. Place 1 cake layer on plate, top with ice cream. Repeat. Frost cake with whipped topping; store in freezer.